Cooking With Smoke.Com » Side Dishes

Crab Stuffed Jalapeno Poppers

12 large Jalapenos Peppers
4 oz. crabmeat, well drained
1/3 cup minced red onion
1/4 cup minced green bell pepper
1/4 cup cream cheese
1/2 cup all purpose flour
3/4 cup Corona beer
Oil for frying
All purpose flour

For Garnish
1/2 avocado, peeled and diced
1/2 cup salsa
1 tablespoon mayonnaise

Starting just below stem, cut Jalapenos lengthwise in half, leaving stems attached. Remove the seeds. Place Jalapenos in medium saucepan. Cover with cold water and bring to simmer. Drain. Repeat process. Dry the Jalapenos.

Combine crab, onion, bell pepper and cream cheese in small bowl. Season with
salt and pepper. Fill Jalapeno cavities with crab mixture. Press the pepper halves together to compress filling. (Can be prepared ahead. Cover and chill.)

Place 1/2 cup flour in bowl. Gradually whisk in beer. Let stand 30 minutes.

Heat oil in heavy deep pot to 375°F. Whisk batter until smooth. Dredge Jalapenos in flour, then dip into batter to coat completely and deep-fry until golden brown. Remove peppers from oil and allow to drain. Combine avocado, salsa and mayonnaise in small bowl, and use this to garnish the peppers.

Beer Steamed Clams

Beer Steamed Clams
There is not a man around who wont stand in front of a grill with beer and live clams.
Ingredients:
24 live Clams
2 Tbsp fresh Parsley, chopped
12 oz Beer
chopped Garlic, Butter (1 stick )

Place clams in the bottom of a clam steamer or deep boiling pot. Add beer. Beer level should be only 1-2 inches from kettle/pot bottom. Cover and bring beer to a boil and steam until top clams barely open (about 3-5 minutes). Do not over cook, as clams will become tough and rubbery. Serve with garlic butter, prepared by sautéing chopped garlic and fresh parsley with a melted stick of butter.